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Gorgeous, fragrant flowers, edible pods, food and habitat for monarch butterfly and other insects, a source of material for string: the virtues of milkweed go on and on.
Most people are familiar with the pods of silky milkweed fluff that break open in fall to bear the seeds across the land. Less known are the globes of dusty pink flowers, which are edible when cooked, as are the immature pods. IdentificationMilkweed can grow up to five feet high, with a sturdy round stem and opposite leaves. The broad, simple leaves are up to six inches long, pointed, and slightly downy, with a reddish stripe along the midrib. All parts of the plant exude a thick, sticky white sap that gives milkweed its name. The flowers appear in early summer, tennis-ball-sized clusters of pink (or occasionally cream-colored) five-pointed stars, exuding a heady perfume. They are followed by clusters of light green, paisley-shaped pods, sometimes bumpy or fuzzy, that turn brown in the autumn when the seeds are ripe. WildlifeButterflies, especially monarchs, thrive on the flowers. Later the black and orange monarchs lay eggs on the undersides of the leaves, and in late summer, you may find the black-and-yellow striped caterpillars feeding on the leaves, or a green chrysalis with a shiny gold stripe from which the mature butterfly will emerge after metamorphosis. Honeybees and hummingbirds also consume milkweed nectar, and a variety of beetles and ants can be found among the leaves and flowers. A patch of milkweed can provide fascinating views of insect wildlife. EdibilityThe pods are delicious when properly cooked, and the flowers are also edible. Some people eat the leaves and young shoots, but they are not recommended, as the young plants look almost identical to the highly poisonous dogbane, which often grows in the same places and even shares the milky sap. As the plants grow, their appearances diverge; the flowers and pods of the two species look completely different. Milkweed is somewhat toxic and must be treated by boiling to make it safe to eat. The flowers, being mildest, only need a brief cooking, and may be dropped in boiling water for one minute before adding to salads or other dishes. Pods require two or three changes of boiling water, which is not as much work as it sounds like, and the uniquely delectable result is well worth the effort. Cooking InstructionsHarvest pods that are up to one inch long. Fill a large pot with water and bring it to a boil. Rinse the pods and place them in a small pot, cover with boiling water from the big pot, and simmer for two minutes. Pour off the water (and offending toxicities), cover the pods again with boiling water, and simmer for another two minutes. Change the water once more and simmer for five minutes. Serve plain or with butter for a distinctive vegetable dish. IMPORTANT: pick only pods that are up to one inch long. Larger pods will produce serious digestive upset. CultivationMilkweed is easily seeded in a garden and will thrive on minimal care, as long as it gets plenty of sun--but beware its tendency toward rampant spreading. CordageThe inner bark of the stalks may be used to make string, also known as cordage. The drying stalks should be harvested in autumn, when they are turning from green to brown. For instructions, see How to Make Cordage.
The copyright of the article Common Milkweed (Asclepias syriaca) in Plant Species is owned by Violet Snow. Permission to republish Common Milkweed (Asclepias syriaca) in print or online must be granted by the author in writing.
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